Low Carb Chocolate Birthday Cake
Ingredients
The Cake
-
1
stick
soft salted butter
-
1
cup
granulated erythritol, powdered
-
1
large
egg
-
2
cups
almond flour
-
⅓
cup
coconut flour
-
⅓
cup
unsweetened cocoa powder
-
2
tablespoons
oat fiber (or whey protein powder)
-
1
teaspoon
instant coffee or espresso granules
-
1
teaspoon
baking powder
-
½
teaspoon
baking soda
-
¼
teaspoon
xanthan gum
-
½
teaspoon
salt
-
3
large
eggs
-
½
cup + 2
tablespoons buttermilk (or almond milk with vinegar)
-
2
teaspoons
vanilla extract
-
1
teaspoon
Now Stevia Glycerite
The Vanilla Whipped Cream
-
1
cup
heavy whipping cream
-
2-3
tablespoons
low carb powdered sugar (or Swerve Confectioners)
-
½
teaspoon
vanilla extract
-
1-2
pinches
xanthan gum, for stabilizing
Instructions
- Prepare the vanilla pastry cream in advance and store it in the refrigerator until assembly.
- Preheat the oven to 350°F and prepare two 6-inch round cake pans.
- Combine all dry ingredients in one bowl and whisk together.
- In another bowl, mix all wet ingredients thoroughly.
- Cream the butter until smooth, then add powdered erythritol and whip until fluffy.
- Add one egg and mix well, scraping down the bowl as needed.
- Gradually mix in the dry ingredients and wet ingredients alternatingly until fully combined.
- Divide the batter between the prepared pans and bake, adjusting the oven temperature as specified.
- Allow the cakes to cool completely before assembly.
- Whip the heavy cream with vanilla and sweetener until soft peaks form, then add xanthan gum for stabilization.
- Assemble the cake by layering with whipped cream and pastry cream, frosting the outside with whipped cream.
- Refrigerate until ready to serve.
Nutrition Facts (estimated)
Servings
12
Calories
398
Total fat
37g
Total carbohydrates
12g
Total protein
9g
Sodium
20mg
Cholesterol
20mg
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